2 packets Marie(TM) or milk arrowroot biscuits, crushed
2 (220g) blocks Cadbury(TM) peppermint chocolate (the runny one)
113g butter (base)
1 can condensed milk
125g cream cheese, at room temperature
454g icing sugar
1 1/2 teaspoons peppermint essence
2 drops green food coloring
142g dark cooking chocolate
142g milk cooking chocolate
113g butter (topping)
Directions Preparation:30min › Extra time:2hours › Ready in:2hours30min
Line Swiss roll tin with baking paper and put crushed biscuits in a large bowl.
Melt peppermint chocolate and butter together in a heatproof bowl over a pot of boiling water. Remove from heat and lightly stir in condensed milk. It does not need to be blended.
Mix into crushed biscuits until well combined, and press biscuits into prepared Swiss roll tin.
Mix cream cheese, icing sugar, peppermint essence and colouring together with hands (I wear gloves), kneading until well mixed. (You can add more essence if you like a strong peppermint taste.) Press over base.
Melt dark and milk chocolate with butter in a heatproof bowl over a pot of boiling water. Cool slightly. Pour over peppermint filling and refrigerate until set.